Beef braised in Red Wine    Recipes

With the rack in the middle position, preheat the oven to 140 °C (275 °F).

In a Dutch oven, brown the meat in the oil on each side. Season with salt and pepper. Set aside on a plate.

In the same pan, soften the onions and garlic. Add oil, as needed. Deglaze with the wine and vinegar. Simmer for about 3 minutes. Add the tomatoes and bring to a boil. Return the meat to the pan. Cover and bake for 4 hours or until the meat is fork-tender. Remove the bones and fat. Adjust the seasoning.

Serve the meat into chunks with the cooking juices over egg noodles or baby potatoes. Sprinkle with parsley.   

If you cook this recipe on Sunday, keep half the meat with the sauce aside to prepare the Braised Beef Lasagna recipe.

Good to know: This recipe is perfect for the slow cooker. Cook for approximately 8 hours on low heat or 6 hours or high heat or until the meat is tender. Reduce the amount of red wine to 125 ml (1/2 cup).